Power Salad & Mint Pesto | Vegan

I’ve been trying to eat less meat for a healthier plant-based food diet and this one is a winner: it’s beautiful (look at these colors!), the mix of ingredients is perfect (some are crunchy while other are softer), it tastes delicious and is filling.

What you need:

  • A knife and a chopping board
  • A pot & a drainer to cook the quinoa
  • A grater for the turnip
  • A mini chopper (I have that one)
  • 2 serving bowls

Ingredients for 2 persons:

  • Power Salad:
    • 1 avocado
    • 1/2 cup quinoa
    • 1 cup edamame beans
    • 10 radishes
    • 1/2 cucumber
    • 1 turnip
    • 2 spring onions
  • Mint Pesto:
    • 10 almonds
    • 1 lemon
    • 1 garlic clove
    • 7 big mint leaves
    • 2 tablespoons olive oil
    • Salt & pepper

Before you start:

  • Slice the radishes
  • Slice the avocado
  • Peel and grate the turnip
  • Cut the cucumber in small chunks
  • Slice the spring onions (leaving the green leaves out)
  • Squeeze the lemon

Ready to go?

  • Place a pan on medium high heat and bring the water to boil to cook the quinoa following package instruction. It usually takes around 12 minutes to be ready.
  • Prepare your pesto with the mini chopper and mix:
    • 10 almonds
    • Lemon juice
    • 1 garlic clove
    • 7 big mint leaves
    • 2 tablespoons olive oil
    • Salt & pepper to taste
  • In the 2 serving bowls, add:
    • Cooked quinoa
    • Sliced avocado
    • Edamame (if frozen, put them in a bowl, cover with cling film and put in the microwave for 2 minutes until warm)
    • Sliced radish
    • Grated turnip
    • Cucumber chunks
    • Sliced spring onion
  • Pour over the Mint Pesto and…
  • BON APPÉTIT !

This recipe is largely inspired by the Lazy Cat Kitchen’s recipe Superfood Bowl with Mint Pesto. Check out her blog if you’re after plant-based recipes, I’m a big fan of her yummy meals!

Similar recipes from the Beginner’s Cookbook you may like:

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